Thursday, July 5, 2012

Spaetzle

I first made spaetzle as part of a Daring Cooks' Challenge last summer. And I liked it so much that I have made it several times since. But I hadn't made it in a while. So this week, when I wanted to make it again to go with some leftovers, I had to look up the recipe.

And I was shocked to see that I hadn't included the recipe in my challenge post last summer!

So I had to rectify that.

Spaetzle is pretty easy to make. The dough, made of eggs milk, spices and flour, is simply mixed up in one bowl...

2 large eggs
1/2 cup milk (I have used many varieties, including 1%, 2% and soy milk, and it hasn't affected the outcome)
1 1/2 cups all purpose flour
up to 1 tablespoon of assorted spices (I usually use garlic powder and dried, chopped parsley)

In a medium bowl, whisk together the eggs, milk and any spices that you are using.
Using a wooden spoon, stir in the flour, a little at a time, until the flour is completely incorporated. The dough should be elastic, smooth and hard to stir.
Bring a large pot of water to a boil.
Shape your pasta, either using a spaetzle maker or using two spoons (dipping the spoons into the boiling water, scooping up some dough and using the second spoon to cut pieces of the dough into the boiling water) and allow it to boil. You can't really over-boil it, so don't worry. It should boil for a few minutes, at least.
Drain the spaetzle and serve with the sauce or topping of your choice.